{"id":16,"date":"2005-03-29T18:05:00","date_gmt":"2005-03-29T23:05:00","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/?p=16"},"modified":"2008-07-05T17:56:44","modified_gmt":"2008-07-06T00:56:44","slug":"spinach-dal-palakura-pappu","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2005\/03\/29\/spinach-dal-palakura-pappu\/","title":{"rendered":"Spinach Dal (Palakura Pappu)"},"content":{"rendered":"<p>Pressure-cooking with <a href=\"http:\/\/www.ishopindian.com\/shop\/catalog\/Nirav-Toor-Dal-Unoily-Madhi-p-21680.html\">toor dal<\/a> is the most common way that we consume green leafy vegetables like spinach etc., in our home. Combine all the ingredients below; mix them with one glass of water and pressure cook. Within a half an hour, you can have a tasty, nutritious dal. Mix it with steamed rice for a complete meal, or enjoy it like a light and filling soup. <\/p>\n<p><strong>Recipe:<\/strong><\/p>\n<blockquote><p>One bunch of Spinach, washed and cut or tiered into big pieces<br \/>\nOne cup of <a href=\"http:\/\/www.ishopindian.com\/shop\/catalog\/Nirav-Toor-Dal-Unoily-Madhi-p-21680.html\">Toor dal<\/a> (<i>Kandi Pappu<\/i>)<br \/>\nOne medium sized tomato and onion, cut into pieces<br \/>\nOne tsp of chilli powder or 7 to 8 Indian variety green chillies<br \/>\nHalf tsp of turmeric (<i>pasupu<\/i>)<br \/>\nKey-lime size tamarind (<i>Chinta pandu<\/i>)<br \/>\nOne glass of water<br \/>\n<small><u>For <em>popu or tadka<\/em>:<\/u><\/small><br \/>\n1 teaspoon of peanut oil or ghee<br \/>\n1 teaspoon of each &#8211; cumin, mustard seeds, minced garlic, chana dal, urad dal and few pieces of curry leaves and dried red chilli pieces<\/p><\/blockquote>\n<p><img decoding=\"async\" src=\"\/mahanandi\/images\/spinachpappu1\/DSCN0191.jpg\" alt=\"Spinach, Onions, Tomato and Tamarind, Red Chilli Powder and Toor dal\" \/><\/p>\n<p>After pressure-cooking all of the above ingredients, add 1 tsp of salt and with a whisk or a wood masher make a paste of spinach dal.<\/p>\n<p>In a saucepan, add one tsp of oil or ghee and lightly fry the minced garlic, urad dal, chana dal, cumin and mustard seeds, red chilli pieces and curry leaves. This is called<i> &#8220;Popu&#8221; or &#8220;Tiragamata&#8221;<\/i>in Telugu. Without the <i>Popu<\/i> the dal is not &#8216;dal&#8217;, so don&#8217;t even think about skipping this step. <i>Popu<\/i> not only adds wonderful fragrance to dal, hot oil or ghee with all other toasted ingredients makes the dal more palatable, sort of like dressing it up.<\/p>\n<p>Add the spinach dal to the <i>popu<\/i> and combine them together. Serve the dal with rice or with chapati\/roti.<\/p>\n<p><img decoding=\"async\" src=\"\/mahanandi\/images\/spinachpappu1\/DSCN0193.jpg\" class=\"alignleft\" alt=\" Spinach Dal pressure cooked and salt just added before making the dal into a paste\" \/><img decoding=\"async\" src=\"\/mahanandi\/images\/spinachpappu1\/DSCN0195.jpg\" class=\"alignright\"  alt=\"Doing the popu or tiragamata\" \/><br \/>\n<img decoding=\"async\" src=\"\/mahanandi\/images\/spinachpappu1\/DSCN0197.jpg\" class=\"alignleft\" alt=\"Spinach Dal\" \/><img decoding=\"async\" src=\"\/mahanandi\/images\/spinachpappu1\/spinachpappu.jpg\"  class=\"alignright\" alt=\"Spinach dal, Rice and Papad\" \/><\/p>\n<p>Our meal:<br \/>\nSpinach dal with rice, ghee and papad and of course a cup of yogurt on the side.<\/p>\n<p>Recipe Source: Amma <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pressure-cooking with toor dal is the most common way that we consume green leafy vegetables like spinach etc., in our home. Combine all the ingredients below; mix them with one glass of water and pressure cook. Within a half an hour, you can have a tasty, nutritious dal. Mix it with steamed rice for a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,36,8],"tags":[],"class_list":["post-16","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-spinach","category-toor-dal"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/16","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=16"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/16\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=16"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=16"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=16"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}